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By Bonny Burrows

The Press Club, Flower Drum, Spice Temple … and now O.MY.
Beaconsfield’s O.MY restaurant is now among the quality Victorian restaurants awarded the prestigious Good Food Guide Two Hat Award, for exceptional food.
O.MY was established by Bertoncello brothers Tyson, Blayne and Chayse.
With very limited resources, the brothers set about realising their dream to open a restaurant in their local area.
After locating the “perfect place” in Beaconsfield and a lot of hard work the brothers transformed the former butcher’s shop into a 25-seat restaurant, focused on fresh, seasonal produce grown by the team at a nearby farm.
That was just over four years ago, and now they’re officially one of the best restaurants in the state.
Chayse said the prestigious award was a great recognition of a “whole lot of hard work”.
“It’s pretty cool. It’s taken 4.5 years of blood, sweat and tears to get to this point, so it’s really great to be recognised,” he said.
While the brothers had never set out to get Hat recognised, Chayse it was a goal to get the restaurant to that standard.
“We wanted to open our eyes to what our area can bring to Melbourne, that high quality food and service can be found in our little town,” Chayse said.
And that’s something he thought O.MY had achieved, even prior to the latest honour.
“Especially over the last two years, we’ve really stepped it up,” Chayse said.
“Our service style, we’re real and attentive, along with our high quality food … I think people have noticed we’ve been doing a high standard.”
He said the award was a team effort.
“It’s been 4.5 years of six days a week, early starts and late finishes, countless hours spent working, and our staff have stayed with us for the whole ride,” Chayse said.
Despite the “amazing achievement”, Chayse said not a lot would change at O.MY.
“We’ll continue doing what we’re doing for the last 4.5 years. It’s an amazing achievement and we will focus on getting better as we have always done,” he said.
The brothers thanked their dedicated local customers, who “without we wouldn’t have a restaurant”.

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